Gluten Free Thanksgiving Stuffing
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
58
Spice
60
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Olive Oil3 stalks
Celery (diced)1 tsp
Sage (chopped fresh)1 tsp
Thyme Leaves (dried)3 tsp
Salt2 large
EggDirections:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Grease a 3-quart baking dish
3
Cut bread into cubes about 3/4-inch square and spread onto a baking sheet
4
Bake in the preheated oven until crisp, 12 to 17 minutes
5
Heat olive oil in a large skillet over medium heat
6
Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes
7
Stir sage, thyme, salt, and black pepper into the vegetables
8
Mix toasted bread crumbs, chicken broth, and eggs into vegetables
9
Spoon dressing into the prepared baking dish and cover dish
10
Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes